SUMMER FRUIT PIES

Although several great recipes for pies have been posted already, I will add some more pictures and ideas so that we have more to glean from. Below I have the general pie pastry recipe for 1 double crust pie. This will fit a regular or a deep dish pie plate.

PASTRY ( for double crust pie)

1 2/3 c flour
3/4 tsp salt
2/3 c shortening or lard
4 Tbsp cold water

Combine flour, salt and shortening in medium sized mixing bowl. Cut shortening into flour with pastry blender until pieces are the size of large peas. Sprinkle with water and stir with fork, in circular motion, until there are no more lose crumbs. Press together with hands and shape into a ball. Divide in half. Turn out on floured surface, pat and shape with hands into circular shape then roll out a little larger than your pie plate. Roll onto rolling pin and unroll into pie plate. Bottom crust should come up higher than edge of pan.

FRUIT FILLING – (deep) double crust

Brush unbaked bottom crust with slightly beaten egg whites, to keep from getting soggy. Fill with fresh or frozen fruit. (approx 6 cups) Sprinkle with mixture of sugar and flour that is WELL MIXED. (Amounts will vary depending on tartness of fruit and taste preference) I just shake or tap the pan so sugar disperses a bit.
Cover with second crust. Fold top crust over and under bottom crust, so that you can pinch the two layers together as you flute them.
Brush with beaten egg white and cut small slits. Bake at 400F for 15 min. Turn down to 350F and bake for another 50 min. or until juice bubbles out through slits.
Basic suggestions to try:
* blueberries - sprinkle with some lemon rind, mix ½ cup sugar and 4 Tbsp flour
* peaches and nectarines – mix  ½ cup sugar, 3 Tbsp flour and 3 Tbsp tapioca
* blackberries – sprinkle with lemon rind, mix ¾ cup sugar, 4 Tbsp flour and 4 Tbsp tapioca
* apples – mix ½ cup brown sugar, 1 tsp cinnamon, 2 Tbsp flour

Baked pie keeps up to 5 days in the fridge and can be re-heated. Pie can also be frozen raw and baked later.

FREEZING PIES:
If you want to make up some fruit pies in the summer while the fruit is handy and get the mess over and done with, I would suggest using the pastry recipes already posted by Charlotte and Marg, or multiplying this one (using a pound (1 pkg) of shortening or lard, 5 ½ cups flour, 2 1/2 tsp salt and 3/4 cup water and 1 Tbsp vinegar – very similar)
Divide the pastry into four balls and divide each ball again, so that you can make 4 double crust pies to fit 9” foil pie plates.
Don’t forget to brush the bottom crust with an egg wash and then again the top.
Because the foil pie plates are smaller, use a little less fruit (4 – 5 cups) and a little less sugar mix if you want them slightly on the tart side. Freeze pies first, then transfer into plastic bags, or do the top egg wash just before baking. Note: a frozen pie will easily transfer into a glass pie plate when you want to bake it.
Extra Tips:
*Don’t knead pastry, rather handle as little as possible.
*If the pastry tears as you transfer it, don’t re-roll, rather patch and seal with egg wash later.
*Don’t add more liquids because it will give a tougher crust.

PS I used to always use Tenderflake, but ever since it’s changed to non- hydrogenated, it seems to be different, so I don’t have a favorite any more. I like shortening crusts for pudding filled pies and such, but top crusts seem to be crispier using lard. That’s just my experience.